Homemade Easy Garlic Knots

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Master the Art of Homemade Garlic Knots

These homemade garlic knots are an absolute delight: extra soft, wonderfully fluffy, and bursting with rich garlic herb flavor. Using a versatile pizza dough as their base, these knots are brushed with a savory garlic herb butter both before and after baking, ensuring maximum deliciousness. Whether you’re a seasoned baker or new to working with yeast, detailed instructions, video tutorials, and step-by-step photos make the shaping process simple and fun. Perfect for pizza night, potlucks, or simply as a comforting snack, these garlic knots are sure to become a new family favorite.

Essential Tools

• Electric Stand Mixer (with dough hook attachment) or a large mixing bowl and wooden spoon or silicone spatula for hand-kneading.⁴
• Baking Sheets
• Silicone Baking Mats or Parchment Paper
• Sharp Knife, Pizza Cutter, or Bench Scraper for cutting dough strips.⁵
• Pastry Brush: For applying the garlic herb butter.

Ingredients:

Homemade Dough:

• 1⅓ cups (320ml) warm water (between 100–110°F, 38–43°C)
• 2¼ teaspoons (7g) Platinum Yeast from Red Star instant yeast (1 standard packet)
• 1 Tablespoon (13g) granulated sugar
• 3 Tablespoons (45ml) olive oil or (43g) melted butter
• 1 teaspoon salt
• ½ teaspoon garlic powder (for dough)
• 3½ cups (about 450g) all-purpose flour (spooned & leveled), plus more for hands and work surface

Topping:

• 5 Tablespoons (71g) unsalted butter, melted
• 3 garlic cloves, minced; or ½ teaspoon garlic powder
• 1 teaspoon Italian seasoning
• ¼ teaspoon salt
• Optional after baking: ¼ cup grated Parmesan cheese
• Optional after baking: 2 Tablespoons chopped fresh parsley

How to Make Homemade Garlic Knots

Crafting these irresistible garlic knots involves a few simple steps, largely centered around an easy-to-manage dough:

1. Prepare the Dough: In the bowl of a stand mixer (or a large mixing bowl for hand-kneading), whisk together warm water, instant yeast, and granulated sugar.¹ Let it rest for 5 minutes. Then, add olive oil (or melted butter), salt, garlic powder, and half of the all-purpose flour. Beat for 15 seconds, then add the remaining flour. Beat on low speed for 2 minutes.
2. Knead the Dough: Continue kneading in the mixer with a dough hook for 5 full minutes, or knead by hand on a lightly floured surface for 5 full minutes. The dough should be soft and slightly tacky, slowly bouncing back when poked. Avoid adding too much extra flour.
3. First Rise: Lightly grease a large bowl, place the dough inside, turning to coat. Cover and let the dough rise at room temperature for 1-2 hours, or until doubled in size.
4. Shape the Knots: Once risen, gently punch down the dough to release air. On a lightly floured surface, shape the dough into a 16-inch log. Cut the log into 16 1-inch strips. Roll each strip into an 8-inch rope, then tie each rope into a knot. You can tuck the ends underneath or leave them out.
5. Second Rise: Arrange the shaped knots on baking sheets lined with silicone baking mats or parchment paper. Lightly cover and let them rest for 30-45 minutes; they will slightly puff up, resulting in softer rolls.
6. Prepare Garlic Herb Butter & Bake: Towards the end of the second rise, preheat your oven to 400°F (204°C). Stir together melted butter, minced garlic (or garlic powder), Italian seasoning, and salt for the garlic herb butter. Generously brush the knots with some of this butter, reserving some for after baking. Bake for 20-23 minutes, or until golden brown.
7. Final Touches & Serve: Remove from the oven and immediately brush the warm knots with the remaining garlic butter. Optionally, sprinkle with grated Parmesan cheese and/or chopped fresh parsley for garnish. Serve plain or with marinara sauce for dipping.

Tips for Perfect Garlic Knots

• Don’t Over-Flour: While kneading, resist the urge to add too much extra flour. A slightly tacky dough will result in softer, fluffier knots.
• The Right Yeast: Using Platinum Yeast from Red Star (instant yeast) is highly recommended for its consistent results and dough-strengthening properties.² If using active dry yeast, the first rise might take a little longer.
• Warm Rise Environment: For a consistent rise, especially on cold days, you can create a warm environment in your oven (heat to 150°F, turn off, then place dough inside with the door slightly ajar).
• Double Buttering: Brushing with garlic herb butter before baking helps create a beautiful golden crust and infuse flavor, while brushing after baking adds an extra layer of garlicky richness.³
• Customize Flavor: If you can’t find Italian seasoning, a mix of dried oregano, basil, and/or parsley works well. Fresh minced garlic offers a bolder flavor than garlic powder.
• Portion Control: This recipe yields about 2 pounds of dough, enough for 16 knots. You can halve the dough to make 8 knots and use the rest for pizza or freeze it for later.

Variations & Customization

• Cheesy Knots: Before shaping, knead in some shredded cheddar or mozzarella cheese into the dough for a cheesy surprise.
• Spicy Kick: Add a pinch of red pepper flakes to the garlic herb butter for a subtle heat.
• Herb Variations: Experiment with other fresh herbs like rosemary or thyme in your garlic butter.
• Sweet Knots (Dessert Idea!): While non-traditional, you could adapt the dough and top with a cinnamon sugar butter and a vanilla glaze for a sweet treat.
• Different Doughs: While this recipe uses a specific pizza dough, the shaping and buttering method can be adapted to other soft bread doughs.

Essential Tools

• Electric Stand Mixer (with dough hook attachment) or a large mixing bowl and wooden spoon or silicone spatula for hand-kneading.⁴
• Baking Sheets
• Silicone Baking Mats or Parchment Paper
• Sharp Knife, Pizza Cutter, or Bench Scraper for cutting dough strips.⁵
• Pastry Brush: For applying the garlic herb butter.

Benefits of Homemade Garlic Knots

• Superior Flavor & Texture: Homemade far surpasses store-bought with its incredible softness, fluffiness, and fresh garlic herb butter flavor.
• Customizable: Easily adjust the amount of garlic, herbs, and seasonings to your preference.
• Freezer-Friendly: Both the unbaked dough and baked knots freeze beautifully, making them perfect for meal prep or enjoying fresh-baked goodness anytime.⁶
• Versatile Dough: The base dough can be used for other delicious creations like cheesy breadsticks, pepperoni pizza rolls, or ham & cheese pockets.
• Impressive Yet Easy: Despite looking professional, the shaping process is straightforward, making them a great option for impressing guests with minimal effort.

Frequently Asked Questions (FAQ)

Q: Can I use active dry yeast instead of instant yeast?

A: Yes, you can use active dry yeast, but the first rise time may take a little longer.7 Refer to a general guide on baking with yeast for common FAQs.

Q: My dough is too sticky. What should I do?

A: During kneading, if the dough is too sticky, sprinkle 1 teaspoon of flour at a time on the dough or work surface/in the bowl. The goal is a soft, slightly tacky dough, not a dry one.

Q: Can I freeze the shaped knots before baking?

A: Yes! Shape the knots, arrange them on a lined baking sheet, and freeze uncovered for 1-2 hours until solid. Then transfer to a freezer-safe container or bag for up to 3 months. Thaw in the refrigerator or on the counter, bring to room temperature, and let rest/rise for 1 hour before baking.

Q: What if I don’t have Italian seasoning?

A: You can use dried oregano, dried basil, and/or dried parsley as a substitute.8

Q: How long do leftovers last?

A: Cover and store leftover knots at room temperature for up to 2 days, or in the refrigerator for up to 1 week. Reheat as desired (a few seconds in the microwave works well).

Homemade Garlic Knots Recipe Card

These extra soft, fluffy, and golden-brown homemade garlic knots are baked with a versatile pizza dough and coated in an irresistible garlic herb butter. Perfect for dipping or as a side for any meal!

Prep Time: 3 hours (includes rising)

Cook Time: 20-23 minutes

Total Time: 3 hours, 25-28 minutes

Yield: 16 knots

Category: Bread, Appetizer, Side Dish9

Method: Baking, Yeast Dough

Cuisine: Italian

Ingredients:

Homemade Dough:

• 1⅓ cups (320ml) warm water (between 100–110°F, 38–43°C)
• 2¼ teaspoons (7g) Platinum Yeast from Red Star instant yeast (1 standard packet)
• 1 Tablespoon (13g) granulated sugar
• 3 Tablespoons (45ml) olive oil or (43g) melted butter
• 1 teaspoon salt
• ½ teaspoon garlic powder (for dough)
• 3½ cups (about 450g) all-purpose flour (spooned & leveled), plus more for hands and work surface

Topping:

• 5 Tablespoons (71g) unsalted butter, melted
• 3 garlic cloves, minced; or ½ teaspoon garlic powder
• 1 teaspoon Italian seasoning
• ¼ teaspoon salt
• Optional after baking: ¼ cup grated Parmesan cheese
• Optional after baking: 2 Tablespoons chopped fresh parsley

Equipment:

• Stand mixer with dough hook (or large mixing bowl)¹⁰
• Baking sheets
• Silicone baking mats or parchment paper
• Pastry brush
• Sharp knife or pizza cutter

Instructions:

1. Activate Yeast: In the bowl of your stand mixer, whisk the warm water, yeast, and granulated sugar together.¹¹ Cover and let rest for 5 minutes.
2. Mix Dough: Add the olive oil (or melted butter), salt, garlic powder, and half of the all-purpose flour. Beat on low speed for 15 seconds, then add the remaining flour. Beat on low speed for 2 minutes.
3. Knead Dough: Switch to the dough hook (if using a stand mixer) and beat on medium-low speed for an additional 5 full minutes, or knead by hand on a lightly floured surface for 5 full minutes. The dough should be soft and slightly tacky. If too sticky, add 1 teaspoon of flour at a time. It’s ready to rise if it slowly bounces back when poked.
4. First Rise: Lightly grease a large bowl. Place the dough in the bowl, turning to coat. Cover with foil, plastic wrap, or a clean kitchen towel. Let rise at room temperature for 1–2 hours, or until doubled in size. (Refer to tips for a warm environment.)
5. Shape Knots: Punch down the risen dough to release air. On a lightly floured surface with floured hands, shape the dough into a 16-inch log. Using a sharp knife or pizza cutter, slice into 16 1-inch strips. Roll each strip into an 8-inch rope, then tie each into a knot. Arrange on 2 baking sheets lined with silicone baking mats or parchment paper.¹²
6. Second Rise: Lightly cover the shaped knots and let them rest for at least 30 minutes (up to 45 minutes); they will slightly puff up.¹³
7. Preheat & Prepare Topping: Towards the end of the second rise, preheat oven to 400°F (204°C). In a small bowl, stir together the melted butter, minced garlic (or garlic powder), Italian seasoning, and salt for the topping.
8. Bake: Generously brush the knots with some of the prepared garlic herb butter (reserve some for after baking). Bake for about 20–23 minutes, or until golden brown on top.
9. Finish & Serve: Remove from the oven and immediately brush the warm knots with the remaining garlic butter. If desired, sprinkle with Parmesan cheese and/or fresh parsley. Serve plain or with marinara sauce for dipping.

Notes:

• Storage: Cover and store leftover knots at room temperature for up to 2 days, or in the refrigerator for up to 1 week.
• Freezing Baked Knots: Freeze baked and cooled knots for up to 3 months.¹⁴ Thaw on the counter, then reheat as desired (e.g., microwave for a few seconds).
• Freezing Unbaked Knots: See “Tips for Perfect Garlic Knots” for detailed instructions on freezing shaped but unbaked knots.
• Dough Yield: This recipe yields about 2 pounds of dough. You can use half for 8 knots and the other half for a pizza or freeze it.
• Yeast Type: Platinum Yeast from Red Star is an instant yeast.¹⁵ Active dry yeast can be used, but the first rise may take longer.